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Amarena Biscuits

By: coccy
Amarena Biscuits

For the Shortcrust pastry

250 g flour

100 g margarine (room temperature) 

100 g sugar 

1 whole egg + 1 egg yolk 

5 drops of lemon essence

1/4 sachet of baking powder (4g) 

For the Filling

300 g amarena jam 

300 g sponge fingers 

2 spoonfuls of milk 

2 spoonfuls of Fabbri Amarena syrup 

50 g strained Fabbri Amarenas


20 - 60 minutes


x 6


Put the flour, sugar, eggs, margarine and lemon essence in a bowl. Knead with your hands until smooth and then leave to rest in the refrigerator. In another bowl, crush the sponge fingers and add the jam, milk, syrup and halved amarenas. Mix with your hands until the biscuit crumbs have absorbed all the jam and the mixture is smooth.  Add the baking powder to the pastry and roll it out into a rectangle (about 20cm x 30cm). Put the biscuit and jam mixture along the center and press to ensure there are no holes. Fold in the two sides of pastry and press the edges to form a long sausage shape. Cut into 1cm slices, and put them on a baking tray lined with baking paper, with about 2cm between each one. Bake in a pre-heated oven at 180°C for 30 minutes.

Recipe by coccy